chuck primal · Vietnam
In Maharashtra, this cut is rawa keema, also sold as machine keema mh, curry cut mh.(water buffalo (buff))
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
About this cut
A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.
| rare | Tái | → | Rare |
| medium rare | Tái vừa | → | Medium rare |
| medium | Vừa | → | Medium |
| well done | Chín kỹ | → | Bhuna |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“thit bo xay” in Vietnam maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Maharashtra, look for labels such as rawa keema · machine keema mh · curry cut mh. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.
This information is for educational purposes only and may vary by region or butcher practices.